I made these a few years ago for a cookie swap that I went to only it was mint and chocolate instead of with the vanilla.
I really liked the picture I saw of these on Vera’s blog, Baking Obsession. You should definitely take a look at her site. Her recipes are wonderful and her pictures are absolutely amazing.
Her checkerboard cookies turned out…well, you just have to see it for yourself.
Unfortunately, mine not so much.
I posted on my Facebook page earlier today that I was ready to whip some cookie sheets across my kitchen because these were not turning out as I had hoped.
I was frustrated. I’m not gonna lie.
They’re ok, but not the perfection I had been going for.
There’s no pussy-footin’ around this baking stuff.
When the recipes are challenging I’m going to let you know.
These cookies were time consuming and probably not something a novice baker would want to attempt.
I’m not telling you not to do it, I’m just trying to save you the frustration and save you a window should you start whipping those cookie sheets like a Frisbee.
Checkerboard Cookies – made 108 cookies (9 dozen)
From Baking Obsession
5 1/3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
1 tablespoon vanilla
2 eggs, room temperature
1/2 cup unsweetened cocoa powder
Into a medium bowl, sift together flour, baking powder, and salt; set aside.
Using the paddle attachment of an electric mixer, cream butter and sugar until light and fluffy.
Add eggs, fully incorporating until adding the next.
With a pizza cutter, cut the dough into (9) 1/2-inch wide strips.
Repeat the process with the chocolate portion of the dough, rolling it out into a 1/2-inch thick rectangle that measures 12 X 5 inches. Cut into (9) 1/2-inch thick strips.